Leg of lamb on the bone

Whole or half leg of lamb on the bone from Saddlescombe Farm at Devil's Dyke in the South Downs.

There's nothing quite like a roast leg of lamb, simply cooked with a hint of pink colour running through it and a crispy herb crust. We age our lamb on the bone for a minimum of 1 week to allow the texture and flavour to develop. It's infused with the delicate flavours of the wildflower-rich grazing of the South Downs so we recommend keeping it simple and letting the meat speak for itself.  

Choose from a half leg (1.2kg min, serves 3-4) or whole leg (2.4kg min, serves 6-8).



To read more about our lamb producers, Camilla and Roly Puzey, and their stunning 800yr old farm at Devil's Dyke in the South Downs National Park visit our 'meet the producer' page.


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